Sashimi (Japanese: 刺身 / Korean: 회 hoe) is a Japanese delicacy primarily consisting of the freshest seafoods thinly sliced served with only a dipping sauce (like soy sauce with wasabi, or ponzu sauce) and a simple garnish like shredded daikon radish. Some sashimi ingredients, like octopus, are usually served cooked, but most, like yellowtail, tuna, and other fishes are served raw. Less common but not unusual sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats such as beef or horse. The name Sashimi came from the practice of sticking a tail of the fish on slices to let it be known what fish one was eating.
Sashimi is almost always the first course in a formal Japanese meal. Many people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate.
Sashimi is sometimes served with sushi. Japanese people often mix wasabi directly into soy sauce when preparing dipping sauces for sashimi, while this is generally not done when eating sushi; however, many traditionalists deprecate this practice as the flavor of wasabi becomes much harder to notice. Sashimi is traditionally eaten with chopsticks.
Techniques
- Arai
- Hanazukuri
- Hirazukuri
- Hosozukuri
- Ikezukuri
- Kakimizukuri
- Kawashimozukuri
- Konbujime
- Matsukawazukuri
- Segoshizukuri
- Tataki
- Usuzukuri
Miscellaneous
- In some countries, like Germany, the practice of preparing sashimi from a living fish is barred.
- In Canada, serving sashimi is allowed, only if the fish was kept frozen before preparation.
See Also
